Make the phyllo

• Combine the two flours and salt in the bowl of an electric mixer outfitted with a dough hook. Add the liquids. Mix at medium-high speed for 4 – 5 minutes, or until a dough ball takes shape. Reduce speed to medium and knead with the dough hook for about 3 – 5 more minutes, or until smooth. The dough shouldn’t stick. You might need to add a little of either flour as you knead if the mixture is too wet. Shape into a ball and set aside in an oiled bowl, covered with plastic wrap, for at least an hour and up to five, to rest. Alternatively you can make the dough ahead and either refrigerate or freeze it. If you refrigerate, it will last about 3 – 5 days. In either case, bring down to room temperature before using.
• Preheat the oven to 350F/170C.
• Make the filling: Heat half the olive oil in a large, deep frying pan and add the onions. Season lightly with salt. Cook on low heat until the onions are wilted and lightly caramelized, about 25 minutes, stirring occasionally. Add half the wine, balsamic and petimezi to the onions about 5 minutes before removing from heat.
• While the onions are cooking, work the cabbage: In a separate large, deep skillet heat the remaining olive oil and wilt the cabbage. Add the remaining wine, balsamic and petimezi and season lightly with salt. Cook until the cabbage is soft and wilted and all the liquid absorbed.
• Combine the cabbage and onions in a mixing bowl. Stir in the chopped dill, raisins and crumbled feta.
• Brush a 9 X 5-inch rectangular or 10-inch round tart pan with a little olive oil. Using a rolling pin, roll out the dough on a lightly floured surface to the shape of the tart pan. Place the dough inside the oiled pan leaving at least an inch overhanging, to be rolled up into a decorative rim.
• Brush the surface of the dough with olive oil. Spread the filling evenly over the surface of the tart pan. Bake at 350F for about 35 minutes, or until the phyllo pastry is crisp, golden and completely baked. Remove, cool slightly and serve.